Garlic, Green Onion & Glass Noodle Soup

By coffeefoodwrite
February 16, 2010
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Author Notes: This slightly spicy soup has two types of garlic, green and regular, a healthy dose of green onions a little ginger, some lemongrass and a little chile. Great soup if you are fighting a cold (as I think I may be now...) -- as many of the ingredients have anti-inflammatory or anti-bacterial qualities. (And the chile warms you up...)coffeefoodwrite

Serves: 2-4

  • ½ pound ground turkey
  • 4 cloves garlic – crushed
  • 1 clove garlic – very thinly sliced
  • 1 bunch green onions (about 9 spears)
  • 1 teaspoon hot chile flakes
  • 32 ounces chicken stock (homemade if possible)
  • 2 stems green garlic – finely chopped
  • sea salt
  • 2.4 ounces glass noodles (Mung Bean pasta – I like Eden Selected)
  • dash of soy sauce
  • 1-2 tablespoons lemon grass (minced) OR 2 teaspoons lemon juice
  • 2 teaspoon fresh ginger – minced
  • olive oil
  1. Sauté ground turkey w/ a sprinkling of salt in enough olive oil to cover bottom of pan. Make sure to break turkey up quite a bit so you get little tiny bits of turkey.
  2. Chop green onion and reserve ¼ cup.
  3. In separate small pan sauté green onions and 2 cloves crushed garlic until tender but still bright green (about 3-4 mins.). Add to turkey with oil.
  4. Add chile to turkey garlic green onion mixture.
  5. Bring stock to a boil in large pot w/ one clove of garlic sliced thin, green garlic & lemon grass (if using lemon juice instead add it at end with meat and ginger mixture). Add glass noodles and boil for about 4 minutes.
  6. Meanwhile sauté ginger and additional 2 cloves crushed garlic over med. low heat until soft and tender – about 3 minutes.
  7. Add turkey, ginger/garlic mixture, dash of soy sauce and reserved green onions to stock and boiling noodles. Serve immediately.

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